Mediterranean Chicken Thighs

I haven't made Mediterranean Chicken Thighs in a long time so I decided to make them for dinner. They are really easy to make so they are perfect for a weeknight. These can also be made on the grill.

Mediterranean Chicken Thighs

Serves 5-6

Ingredients

• 5-6 boneless, skinless chicken thighs
• 3 tbsp. extra virgin olive oil
• Juice and zest of 1 lemon, plus more lemon for garnish
• 6-8 cloves of garlic, chopped
• 1/2 tsp. dried thyme (you can use fresh thyme as well)
• 1/2 tsp. dried oregano (fresh may also be used)
• 1 tsp. fresh rosemary, chopped
• 2 tbsp. capers, rinsed and chopped
• 1 (6 oz jar) marinated artichoke hearts, drained, rinsed and roughly chopped (canned may be substituted)
• salt and pepper, to taste

Directions

In a large glass measuring cup add all the ingredients except the chicken and mix well.

Place chicken in a large ziploc bag and pour marinade over. Massage the bag and make sure to get the marinade all over the chicken evenly. Refrigerate for 30 minutes to 1 hour. Take out chicken 15 minutes prior to cooking.

Preheat oven to 350 degrees. Lay chicken and all the marinade in an oven/broiler proof baking dish and cook for about 45 minutes basting and turning the chicken half way through. Remove from oven and turn up heat to broil and place chicken in the broiler for 5 minutes until nicely browned but not burnt. You will have to carefully watch it. Spoon marinade over the chicken and serve. Garnish with lemon, if desired.

Enjoy!